1. Heat oven to 200°C/180°C fan. In a small bowl, mash the butter with half of the herbs, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
2. Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix under the skin. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the a few lemon halves, remaining herbs and stalks, and the garlic.
3. Scatter the onion, remainder of lemon halves and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and remove to rest on warm plate for 15 mins.
4. To make the gravy, remove bay leaves and onions, and squeeze the juice out of the cooked lemon halves and discard the skins. Place the pan on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

Enjoy!  Leave a comment below or/and on the Instagram page to let me know how you liked the recipe ♥